Crockpot Black Bean Enchiladas

Crockpot Black Bean Enchiladas


These enchiladas seriously hit the spot. Adapted from The Kitchn, they’ve become a frequent meal in my household.


Soft and chewy tortillas, gooey cheese, and just a touch of heat. Yum


I think the only drawback is that it’s really hard to resist seconds. And thirds.

Crockpot Black Bean Enchiladas
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Serves: 4-6
  • 1 crockpot liner
  • 1 onion, diced
  • 1 16-ounce can of black beans, drained and rinsed
  • 1 cup corn (frozen or canned)
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 2 cups shredded cheddar cheese
  • 32 ounces of green chili salsa
  • 12 8" tortillas (preferably flour)
  • Sour cream
  1. Line crockpot with liner.
  2. Mix onion, beans, corn, chili powder, cumin, salt, and cup of cheddar in a medium bowl.
  3. Pour about half of the jar of salsa into the bottom of the crockpot (spread around evenly).
  4. Place ⅓ cup of filling into a tortilla, roll up, and place in the bottom of the crockpot.
  5. Repeat until you run out of room at the bottom.
  6. Spread about a cup of the remaining salsa over the layer of tortillas and sprinkle with ½ of what's left of the cheese.
  7. Roll up and place another single layer of filled tortillas in the crockpot.
  8. Spread remaining salsa over the top of the tortillas and sprinkle with remaining cheese.
  9. Cook on high for two hours.
  10. Serve with a healthy dollop of sour cream.
  11. Enjoy!

Crockpot Yellow Curry

Crockpot Yellow Curry

Sometimes the only thing that will hit the spot is a good bowl of curry. Hot day, cold day – I just have a craving once in awhile and it doesn’t go away until I’ve gotten my hands on some.


If you’ve never made curry before – never fear! This is just as easy as any other crockpot recipe – just assemble your ingredients, drop ’em in the crockpot, and it’s good to eat in just a few hours.


I like to serve this with basmati or jasmine rice. It’s not only a good way to stretch the serving size if you have unexpected guests, it’s also just plain yummy.


Feel free to adjust the amount of heat (Sriracha) as you see fit. Mark likes it spicier than I do, while Brie prefers things as mild as possible.

Whatever you do, get this creamy, melt-in your mouth flavor-bomb of a comfort food into your life as soon as possible. You won’t regret it. ūüôā

Crockpot Yellow Curry
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Adapted from Stephanie O'Dea's recipe from HERE.
Recipe type: Dinner
Serves: 4-6
  • Crockpot liner
  • 13.5 oz can of coconut milk (the creamy, thick kind - make sure that you don't accidentally pick up coconut water)
  • ½ cup heavy cream
  • 1 can garbanzo beans, drained and rinsed
  • 5 frozen chicken breasts
  • 2 Tablespoons tomato paste
  • 3 Tablespoons curry powder
  • 2 Tablespoons squeeze bottle ginger
  • 4 Tablespoons squeeze bottle garlic
  • 2 teaspoons coriander
  • 2 teaspoons cumin
  • ½ Tablespoon Sriracha sauce
  • 1 chopped onion
  • 1 chopped green bell pepper
  • ½ chopped eggplant
  • 2 sweet potatoes, peeled and chopped
  1. Line your Crockpot with a plastic liner for easy cleanup.
  2. Combine spices, coconut milk, and tomato paste in the bottom of the crockpot - stir well.
  3. Add the chicken and flip it a few times to coat it with sauce.
  4. Cover with garbanzo beans and vegetables.
  5. Cook on high for 4-6 hours.
  6. Shred chicken and stir in heavy cream.
  7. Serve over rice and enjoy!



Crockpot Honey Mustard Potatoes (& Chicken)

Crockpot Honey Mustard Potatoes (& Chicken)


I realize that honey mustard chicken is probably more popular than honey mustard potatoes, but you’ve got to try these before you judge.


They’re just bursting with flavor and whenever I make them, people in my house clamor to get first dibs on a big plateful.


Since it’s cooked up Crockpot style, the whole process is insanely easy. And if you’re wanting to add a little protein and call it a one-pot meal, throw in a few frozen chicken breasts and take out the chicken broth (as pictured). Whisk the Crockpot juices together with about a Tablespoon of cornstarch on medium heat until thickened and you have a flavorful dipping sauce too!


Crockpot Honey Mustard Potatoes
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Recipe type: Dinner, Sides
Serves: 4-6
  • 1 Crockpot liner
  • 4 large potatoes, washed and cut into 1½ inch cubes (skin on)
  • 4 large carrots, sliced
  • ½ cup chicken broth (or two or three frozen chicken breasts)
  • ½ cup honey
  • ¼ cup Dijon mustard
  • 1 Tablespoon curry powder (trust me)
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  1. Line Crockpot with plastic liner for easy cleanup.
  2. Chuck the carrots and potatoes into the Crockpot.
  3. Whisk together chicken broth, honey, mustard, curry powder, salt, and pepper and pour over vegetables.
  4. Stir gently to coat evenly with sauce.
  5. Cook on high for four hours and enjoy!


Forty Cloves of Garlic Crockpot Chicken

Forty Cloves of Garlic Crockpot Chicken

This recipe is part of Feeding A Crowd: French(ish!) Birthday.

There are about twenty million versions of “40 cloves of garlic” chicken recipes online, and at least 25% have got to be slow-cooker style. And, despite the overall success of the food from the evening, I’m not sure I’m settling on this one as my go-to.

Plus, photos of crockp0t food are notoriously less than stellar.


Anyway, if you like mild flavors and a whole lot of garlic, this may be a fun dish to try sometime.

Forty Cloves of Garlic Crockpot Chicken
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Recipe type: Dinner
Serves: 8
  • Crockpot liner
  • Squeeze bottle garlic
  • 3½ - 4 pounds of chicken pieces (drumsticks would work nicely)
  • 2 Tablespoons olive oil
  • 1 cup white wine
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 2 tablespoons butter
  • Salt & pepper
  1. Line your crockpot.
  2. Rub chicken with salt and pepper and place in crockpot.
  3. Heat olive oil in pan, add ¾ cup squeeze bottle garlic, and stir occasionally until lightly browned.
  4. Add in white wine and cook until reduced a bit, about 5 minutes.
  5. Pour garlic liquid over chicken in the crockpot and toss in your thyme, rosemary, and bay leaf.
  6. Cook on low for four hours.
  7. Remove chicken and set aside.
  8. Pour contents of crockpot liner bag into a sieve and mash garlic through with the back of a spoon.
  9. Put garlic and chicken stock into a small pan, whisk in remaining butter, and stir over medium heat until thickened.
  10. Serve gravy over chicken and enjoy!

Wanna check out the rest of the French(ish!)-inspired menu? Try one of these!

Hoisin BBQ Pork Sliders

Hoisin BBQ Pork Sliders

This recipe is part of the¬†“Chinese-Inspired” birthday party menu¬†from¬†Brie‘s birthday bash.

I first found this recipe when I was looking up ways to make char siu pork. Below is a modified version built upon the “Slow-Cooked Hoisin Pork Wraps with Peanut Slaw” from The Kitchn.


I’ve made it several times – to serve at dinner parties, take to cookouts and potlucks, etc. It’s a big hit every time.

Make sure you plan ahead when serving this recipe. It cooks for a long ten hours, so it’s not something you can just throw together on a whim.


A word to the wise – people get a little confused when you ask them to assemble their own sliders (crazy, I know). I recommend making a little table tent out of a notecard to explain what to do. “BBQ Pork + Cabbage Slaw + Buns = Pork Sliders” works just fine.

Hoisin BBQ Pork Sliders
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Slow-cooked pork shoulder, peanut slaw, and hawaiin rolls make for a sweet and savory slider.
Recipe type: Dinner
Serves: 10-20
  • Several bags of King's Hawaiin Sweet Rolls (guage this off of the number of guests you're serving)
  • 6 pounds pork shoulder
  • 3 Tablespoons squeeze bottle garlic
  • 4 Tablespoons squeeze bottle ginger
  • 2 bottles of hoisin sauce
  • 1 medium head cabbage
  • 1½ cups unsalted peanuts
  • 1 chopped bunch of green onions
  • 1 cup chopped cilantro
  • ½ cup canola oil
  • 3 Tablespoons rice vinegar
  • 1 Tablespoon sugar
  • 1 Tablespoon sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon Sriracha
  • Salt & pepper
  1. Pat the pork shoulder evenly with salt and pepper and nestle into a lined Crockpot.
  2. Add garlic, ginger, and one bottle hoisin.
  3. Cook on low for 10 hours or overnight.
  4. When the timer goes off, shred the pork (carefully remove any bones), then add additional bottle of hoisin, and stir thoroughly.
  5. Once the pork is nearly done, finely shred cabbage, then toss with peanuts and green onions in large bowl.
  6. Whisk together oil, vinegar, sugar, sesame oil, soy sauce, and Sriracha until combined.
  7. Toss dressing with cabbage until evenly coated.
  8. Add salt and pepper to taste.
  9. Encourage your guests to assemble their own sliders by taking a bun, adding about a tablespoon of peanut slaw and another two tablespoons of BBQ pork, and then noshing happily until it is all gone.
I usually serve the pork right out of the crockpot, since it helps keep it nice and warm.




Wanna check out the rest of the Chinese-inspired menu? Try one of these!


Slow Cooker Bacon and Turkey Chili

Slow Cooker Bacon and Turkey Chili

Chili is such an easy and versatile dish. It should be a weekly staple, especially if you’re trying to eat healthier (I suggest nixing the bacon though), I just don’t make it nearly often enough. Here’s to rectifying that this year!


Personally I’m fan of chili with lots of greasy ground beef and very little nutritional value, but one of the best lessons I learned from an ex with an iron imbalance is that you can replace beef with turkey in most instances.


Turkey has a bad rap for being kind of flavorless, but that’s the gem, flavor the meat how you want!

Slow Cooker Bacon and Turkey Chili
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Recipe type: Main Dish, Slow Cooker
Serves: 4
  • 1 pound ground turkey
  • 4 slices thick cut bacon
  • 8 ounces canned kidney beans
  • 8 ounces canned crushed tomatoes
  • 8 ounces canned diced tomatoes with jalapenos
  • 1 medium onion - medium diced
  • McCormick chili seasoning mix
  • 1 tablespoon cumin
  • 1 teaspoon red pepper flakes
  1. Slice your bacon into ½ inch pieces and then cook in large pan until nearly crispy. Remove bacon with slotted spoon and drain on paper towel.
  2. Add your ground turkey to the bacon fat and cook over high heat with cumin and red pepper flakes, stirring and breaking it up into small pieces. .
  3. Once the turkey appears to be cooked through, drain it and add to your crock pot along with the bacon, all canned (un-drained) ingredients, and the flavor pack.
  4. Mix gently, put a lid on it, set to high for 4 hours.


I used the McCormick seasoning in my recipe because after cleaning out our spices a few months ago, there are some things I just haven’t had the cash to replace yet.

Truly though, you can find your perfect seasoning combination by tweaking different measurements of cumin, red pepper flakes, chili powder, salt, pepper, onion powder, garlic powder – pretty much any flavor you like and sounds good to you.

Cooking (opposed to baking) is so fantastic because there’s so much versatility with what you can customize things to your personal tastes with very little risk! A recipe like this is a great way to play around and make it your own.

The next time I do this I might add a cup of frozen corn, or throw in some black beans, or remove the bacon, or add extra liquid and cook some rice in it – the sky is the limit.


Crazy Easy Creamy Crockpot Chicken and Pasta

Crazy Easy Creamy Crockpot Chicken and Pasta

Possibly the worst thing about this recipe is that it’s so easy, I find myself running back to the computer to make sure I haven’t missed a step. You just dump in the ingredients (what few of them there are) and BAM! A delightful, hearty topping for your pasta.


I didn’t know that “cream cheese” sauce for pasta was a THING that people did until I happened upon 365daysofcrockpot. Foodbloggers opened my eyes to this flavorful and surprisingly¬†easy meal, and now it makes it to the dinner table a few times a month.


Pasta makes a big difference in this dish – I recommend something with a lot of texture, such as bow tie or rigatoni. But, if you want to go the comfort route, egg noodles + this = awesome.

Crazy Easy Creamy Crockpot Chicken and Pasta
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An easy, creamy sauce to serve over pasta.
Recipe type: Main
Cuisine: Italian
Serves: 4-6
  • 1 packet dry Italian dressing mix
  • 1 can Campbells Chicken and Stars soup
  • 1 can cream of potato soup
  • 3 tablespoons of squeeze bottle garlic (find it in the produce aisle next to the fresh herbs)
  • Two frozen chicken breasts
  • 1 8-ounce packet of cream cheese
  • 1 Crockpot Liner
  • Pasta of your choice
  1. Line your crockpot with a "slowcooker liner" for easy cleanup.
  2. Place frozen chicken breasts into crockpot.
  3. Add soups, garlic, and Italian dressing mix.
  4. Set slowcooker to high for four hours.
  5. A half hour before your slowcooker is set to turn off, open it up and shred the chicken (which should be fully cooked by now).
  6. Add cream cheese to the crockpot and re-cover.
  7. When the timer goes off, remove the lid and stir in the cream cheese until it has fully blended with the rest of the sauce.
  8. Serve over pasta.
  9. Enjoy.